In most cultures, meat is considered a delicacy. Whether cooked, roasted or done through a barbeque – meat has stood the hands of time since the time of nomadic pastroralism, hunting and gathering. With the growth in human civilization, greater focus is being placed on rearing animals at a commercial scale in order to process meat in a sanitary manner.
Several abattoirs have been established at district, town, city and national level. Meat processing giants have been born and continue to flourish immensely. However, beyond the rasher of bacon, T-bone steak and pork chops – there are a number of environmental impacts which need mitigation and control in order to achieve environmental sustainability.
The first environmental impact associated with abattoirs and meat processing firms is the waste fecal matter from the animals. This could be generated upon arrival or when the animals are waiting for slaughter. After evisceration, some material from the stomach of the animals becomes waste. Offensive smells can be generated if no effective odour management system is in place.
In addition, there is high water usage at abattoirs due to the need for cleanliness and very high hygienic requirements. Some water is also used for scalding processes. Associated with high water usage, is the generation of wastewater. Effluent from abattoirs is very high in organic matter and Biological Oxygen Demand (BOD)
Blood remains a key waste generated from abattoirs especially during processes of slaughtering the animals. Many abattoirs have no effective plans of managing blood. This is a significant source of pollution and wastewater.
Other environmental challenges are related to the high consumption of energy especially related to the refrigeration processes for preservation of the animal carcasses before cutting the meat into specific cuts. Energy is also used for stunning animals.
Hides can easily be channeled to shoe-making and processing of leather. The tanning process is greatly interrelated to abattoir operations.
Nowadays, there is increased pressure over companies which undertake meat processing and abattoir activities to adopt resource efficient and cleaner production measures in order to attain sustainable development. It is possible to make meat processing more sustainable. The work begins now.
